Ham Bundles Recipe
Ham Bundles Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Whenever I serve ham, I can't wait for the leftovers so I can make these ham buns. I like to serve them with homemade bean or split pea soup. My husband warms them up for breakfast, too. —Chris Sendelbach, Henry, Illinois
MAKES:
24 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1/2 cup shortening
  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 1-1/2 teaspoons salt
  • 4-1/2 to 4-3/4 cups all-purpose flour
  • FILLING:
  • 1 large onion, finely chopped
  • 5 tablespoons butter, divided
  • 4 cups cubed fully cooked ham, coarsely ground
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, optional
  • 1/4 to 1/3 cup sliced pimiento-stuffed olives, optional
  • 1/2 to 3/4 cup shredded cheddar cheese, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, saute onion in 2 tablespoons butter until tender. Add ham and mix well; set aside.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Cut each rectangle into eight squares. Place a tablespoonful of ham mixture in the center of each square. Add bacon, olives and/or cheese if desired. Fold up corners to center of dough; seal edges.
Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Melt remaining butter; brush over dough. Bake at 350° for 16-20 minutes or until golden brown and filling is heated through. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Ham Bundles in Taste of Home April/May 2007, p37

Nutritional Facts

1 each: 225 calories, 10g fat (4g saturated fat), 49mg cholesterol, 526mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 8g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1/2 cup shortening
  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 1-1/2 teaspoons salt
  • 4-1/2 to 4-3/4 cups all-purpose flour
  • FILLING:
  • 1 large onion, finely chopped
  • 5 tablespoons butter, divided
  • 4 cups cubed fully cooked ham, coarsely ground
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, optional
  • 1/4 to 1/3 cup sliced pimiento-stuffed olives, optional
  • 1/2 to 3/4 cup shredded cheddar cheese, optional
  1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a large skillet, saute onion in 2 tablespoons butter until tender. Add ham and mix well; set aside.
  4. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Cut each rectangle into eight squares. Place a tablespoonful of ham mixture in the center of each square. Add bacon, olives and/or cheese if desired. Fold up corners to center of dough; seal edges.
  5. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
  6. Melt remaining butter; brush over dough. Bake at 350° for 16-20 minutes or until golden brown and filling is heated through. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Ham Bundles in Taste of Home April/May 2007, p37

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Reviews forHam Bundles

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MY REVIEW
Ceege User ID: 730520 82950
Reviewed May. 16, 2014

"Oh my gosh, these sound terrific. I am hosting a brunch in June for 15 to 20 guests. Is it possible to make these ahead and freeze? If so, would I freeze before baking or after. If unbaked, would I thaw them out first before baking? If already baked before freezing how would I best reheat them. Thanks for any help you can give me."

MY REVIEW
[email protected] User ID: 77962 150359
Reviewed Jan. 9, 2011

"When I make these I make the bundles spherical, like filled rolls, and not 4-cornered packets like in the photo. They are delicious; they were a hit at my church potluck dinner tonight! I've made them 3 or 4 times now."

MY REVIEW
snoope User ID: 1834243 72190
Reviewed May. 19, 2010

"I really liked this recipe. The one thing I changed was instead of making homemade bread, I used frozen bread loafs, let them thaw, roll, cut, stuffed, than rise."

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